Yogurt cake with orange and blended apple effortlessly soft and light until the last bite, a dessert that pleases everyone, both adults and children, and is great to enjoy as a breakfast dessert or for a tasty snack just like the classic yogurt cake that disappears in no time.
It’s a very simple and quick batter where the orange and apple are blended and then added to the batter, resulting in a soft and moist cake that melts in your mouth, reminding me so much of the clementine and apple cake or the blended apple and lemon cake; for these two recipes as well, a blender is used.
As with all recipes, there are several yogurt dessert variations like the yogurt and orange cake all in a bowl or the classic vanilla and yogurt cake cooked in an air fryer; all are quick and delicious recipes prepared in minutes. If you don’t have electric whisks, you can always try the yogurt cake with an immersion blender.
However, to make a perfect yogurt cake that doesn’t deflate after baking, follow the little tricks I leave after the recipe, and you’ll definitely impress. Now, it’s your turn to try this wonder, and I’m sure you’ll love it. Let’s see what we need to make the yogurt cake with orange and blended apple effortlessly soft and light until the last bite.
BELOW ARE SOME YOGURT RECIPES YOU MUST TRY BECAUSE THEY ARE IRRESISTIBLE
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
Yogurt cake with orange and blended apple effortlessly soft and light until the last bite, a dessert that pleases everyone, both adults and children
- 2 1/4 cups flour
- 6.3 oz butter (softened at room temperature)
- 5 eggs (at room temperature)
- 1 packet baking powder
- Half orange (not too large with the peel)
- Half apple (not large, peeled)
- 3/4 cup sugar
- 4.4 oz plain yogurt (at room temperature)
- powdered sugar (for dusting)
Tools
HERE’S WHAT WE NEED
- 1 Blender
- 1 Electric whisk
- 2 Bowls
Steps
LET’S MAKE THE CAKE
To make the cake, first, separate the egg whites from the yolks and beat the egg whites until stiff. Cut the orange and apple into pieces and blend them. Beat the yolks very well with the sugar until pale and frothy, add the softened butter and beat. Now add the yogurt, mix, then add the blended apple and orange, mix well, and finally add the sifted flour with the baking powder. With a spoon, gently add the egg whites, folding from top to bottom. Butter and flour a cake tin of about 9.5 inches, pour the batter into it, and bake at 356°F for about 35/40 minutes. Once baked, dust with powdered sugar.
SOME TIPS FOR A GOOD RESULT
For a good outcome of the recipe, make sure the ingredients are at room temperature, especially the yogurt. If you want, you can place it near a heat source or a few seconds in a bain-marie. With room-temperature yogurt and non-refrigerated eggs, you will get a beautiful, tall, and fluffy cake that won’t deflate after baking. NEVER OPEN the oven during the first 30 minutes or until you see the dome forming. The cake is ready only when the skewer comes out dry.
FAQ (Questions and Answers)
CAN I USE GREEK OR FRUIT YOGURT?
Yes, as long as the fruit yogurt pairs well with the orange and apple
